Fermented wild garlic or spring onions
- Rosie Birkett
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Makes about 500g
Easy
Prep: 20 mins
plus resting and 4-7 days fermenting
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Ferment spring onions or wild garlic and add to toasties, cold meats or fried egg on toast for a full-flavour brunch. It will keep in the fridge for months
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
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Try this recipe for fermented wild garlic on toast, then check out more wild garlic recipes.
Ingredients
Nutrition
Units:
MetricUS
-
600g fresh wild garlic
or spring onions
-
pinch of demerara sugar
-
1½ tsp sea salt
-
still mineral water
to top up
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Nutrition: Per serving
-
kcal11
-
fat0g
low
-
saturates0g
-
carbs1g
-
sugars1g
-
fibre1g
-
protein1g
-
salt0.5g
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Method
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step 1
You must sterilise your jars before you start and you will need to check your ferment every day for four to seven days.
-
step 2
Thoroughly wash the wild garlic or spring onions, then dry with a clean tea towel or in a salad spinner. Shred them finely using a knife, then put a layer in a bowl. Scatter on some of the sugar and salt, and repeat with the next layer, adding sugar and salt until you’ve used up all the veg. Leave to stand for about 30 mins to start the moisture extraction.
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step 3
Give them a good massage with the salt/juice. They will turn a darker green and start to lose their shape. Leave for another 30 mins.
-
step 4
Pack the veg into your sterilised jar, pushing down (I use the end of a clean rolling pin) to get out any air bubbles. Keep packing and pushing until all the veg is in the jar. Push down to check there is enough liquid to cover it (adding a little mineral water to top up if needed) and, once covered in the brine, scrunch up some baking parchment and stuff it firmly down into the jar – this will weigh it down and keep it all immersed.
-
step 5
Top with clean muslin and fasten with a rubber band. Leave on a cool, dark shelf for four to seven days, depending on how funky you like it to taste. Check and ‘burp’ every day by removing the covering and then replacing it to let out the gases. When you’re happy with the taste, remove the parchment and muslin, and seal with the lid. Put in the fridge to stop the fermentation. Will keep in the fridge for months.
Recipe from Good Food magazine, May 2017
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